Lemon Poppy Seed Cake

Ingredients

• 1 cup unsalted butter (softened)
• 1.5 cup granulated sugar
• 3 eggs (large, room temperature)
• 0.5 cup sour cream
• 2 tbsp lemon juice (freshly squeezed)
• 1 tbsp lemon zest (plus more for garnish)
• 1.5 cup all-purpose flour
• 2 tbsp poppy seeds
• 1 tsp dried culinary lavender (finely ground)
• 1 tsp baking powder
• 0.5 tsp salt
• 1 cup powdered sugar (for glaze)
• 2 tbsp lemon juice (for glaze)

Steps

1. 1

   Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper.

2. 2

   In a large bowl or stand mixer, cream together the softened butter and granulated sugar until light and fluffy.

3. 3

   Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next.

4. 4

   Stir in the sour cream, lemon juice, and lemon zest until the mixture is smooth.

5. 5

   In a separate bowl, whisk together the dry ingredients: all-purpose flour, poppy seeds, ground lavender, baking powder, and salt.

6. 6

   Gently fold the dry ingredients into the wet batter until just combined; do not overmix.

7. 7

   Pour the batter into the prepared baking tin and smooth the top.

8. 8

   Bake for 50-60 minutes, or until the cake is beautiful and golden and a toothpick inserted into the center comes out clean.

9. 9

   Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

10. 10

    Prepare the glaze by whisking together the powdered sugar and lemon juice until smooth and pourable.

11. 11

    Drizzle the easy lemon glaze all over the cooled cake.

12. 12

    Finish the cake by sprinkling fresh lemon zest over the top before serving.

Notes

The addition of culinary lavender provides a sophisticated floral note that complements the citrus. Ensure the lavender is culinary grade and finely ground so the texture remains smooth.

Nutrition per serving

• dessert
• cake
• baking
• lemon
• poppy seed
• lavender
• spring
• sweet